Ever craved a warm hug in a bowl? This Vegan Pumpkin Wild Rice Soup brings that coziness straight to your kitchen. With its creamy texture and tantalizing flavors, it’s one of those one-pot wonders you’ll want to whip up again and again. Perfect for chilly nights, this soup is loaded with wholesome goodness and comfort.
Why Make This Recipe
Not only is this soup a breeze to make, but it also features a short ingredient list that won’t break the bank. Plus, one-pot? Yes, please! Who doesn’t love a meal that requires minimal cleanup? Gather the fam around this nourishing dish and revel in the nostalgic flavors of autumn.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup wild rice
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
Ready for a quick culinary adventure? Follow these steps to create your delicious Vegan Pumpkin Wild Rice Soup:
- In a large pot, sauté the onion, carrots, and celery until they soften up.
- Add in the garlic and give it a minute to get fragrant – your kitchen is about to smell heavenly!
- Stir in the wild rice, pumpkin puree, vegetable broth, coconut milk, thyme, cinnamon, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes or until the wild rice is tender.
- Adjust seasoning if you need to, and then serve hot, topped with fresh parsley.
How to Make Vegan Pumpkin Wild Rice Soup (Overview)
Picture this: you’re chopping veggies, sautéing them until they’re soft, and then tossing in flavorful ingredients one by one. The wild rice adds that delightful chewiness, while the pumpkin puree creates a creamy backdrop that warms your soul. Pro tip: Don’t skip toasting the garlic! It makes all the difference in elevating those flavors.
How to Serve Vegan Pumpkin Wild Rice Soup
For the ultimate presentation, ladle your soup into a beautiful bowl and sprinkle fresh parsley on top. The vibrant orange of the pumpkin and the rich brown of the wild rice create a feast for the eyes. Consider serving with crusty bread to dip and break up the creamy texture. A sprinkle of toasted pumpkin seeds adds a nice crunch and elevates the aroma – trust me, your kitchen will smell amazing!
How to Store Vegan Pumpkin Wild Rice Soup
This soup keeps well in the fridge for about 3-4 days, or you can freeze it for up to 3 months. Just ensure it cools down before transferring it to an airtight container. For reheating, simply warm it up on the stove, adding a splash of water or broth if it thickens too much. Make-ahead magic? Yes, please!
Tips to Make Vegan Pumpkin Wild Rice Soup
- Customize the spices to your liking. Got more herbs? Toss them in!
- If you’re out of wild rice, brown rice works in a pinch. Just adjust the cooking time!
- For added creaminess, mix in an extra splash of coconut milk when serving.
- Got kids? They’ll love the sweetness of the pumpkin and cinnamon – sneaky veggies win!
Variation
Feeling adventurous? Try adding some leafy greens like spinach or kale for an extra nutritional boost. You can also throw in some beans for added protein or a bit of ginger for a spicy kick. The possibilities are endless!
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.
What can I substitute for wild rice?
Brown rice works, but keep an eye on the timing; it cooks faster than wild rice.
How can I make this soup thicker?
Blend a portion of the soup once it’s cooked, then stir it back in for a creamier consistency!
📌 Pin this recipe for your next cozy dinner night!
Vegan Pumpkin Wild Rice Soup
Ingredients
Method
- In a large pot, sauté the onion, carrots, and celery until they soften up.
- Add in the garlic and give it a minute to get fragrant.
- Stir in the wild rice, pumpkin puree, vegetable broth, coconut milk, thyme, cinnamon, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes or until the wild rice is tender.
- Adjust seasoning if needed, and then serve hot, topped with fresh parsley.